A. “Mexican chocolate … is rather granular, with a certain rustic quality – you can still taste the toasty cacao pods. It’s usually flavored with cinnamon, and often nutmeg or allspice, too.” David Tanis writes in “Heart of the Artichoke and Other Kitchen Journeys.”

Tanis also offers the following recipe. You can find Mexican chocolate along with other baking chocolates in most supermarkets in San Antonio.

Warm the milk in a medium saucepan. Grate the chocolate coarsely, then stir it into the warm milk. Add the sugar and salt and stir over low heat for about 5 minutes until everything is well dissolved. Let cool.

Churn the mixture in your ice cream maker for 15 to 20 minutes, then transfer to a container and freeze for at least 1 hour.

Makes 4-6 servings.

From “Heart of the Artichoke and Other Kitchen Journeys” by David Tanis